Monthly Archives: September 2013

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This is my final recipe and final blog entry. Over the last five months I’ve tried enough recipes to make a cookbook with 50 recipes (10 soups, 15 mains, 15 desserts, and 10 extras). I’ve had a lot of fun with all this cooking, and my husband and I have enjoyed eating the fruits of my labors… for the most part. Now on to other projects.

Instead of splitting the dough, I rolled the sides in to the center for one large roll.

1. Make the choux: Bring the water, butter, salt, and vanilla sugar to a boil. Add the flour and stir continuously until the contents of the pan are thoroughly combined and pull away from the sides.

2. Let the choux cool a little and then add the eggs one at a time. Stir until the mixture is smooth and shiny. Let dough rest.

3. While the choux is resting, combine the biscuit ingredients. Spread onto a baking sheet lined with baking paper and smooth it out. Bake at at 200 ° C (392 F) for 10-15 minutes. When the biscuit is done baking, chill it in the refrigerator.

4. Line a baking sheet. Brush the baking sheet with butter and sprinkle it with flour. Spread the choux pastry over it and bake at 220 ° C (428 F) for 20-25 minutes. Once the pastry starts to brown, reduce heat to 160 ° C (320 F). Do not open the oven during the first 15 minutes.

5. Make the filling: Bring the milk to a boil, then add vanilla pudding mix and sugar. Stir continuously until it thickens into a pudding. Add the gelatin and stir. Put the pudding in a bowl and chill until it is cool, but not solidified.

6. When the custard is cold, carefully whisk in the whipping cream and sugar a bit at a time.

7. Smooth the custard/pudding over the cooled biscuit, then place the cooled choux pastry on top of it. Dust with confectioner’s sugar before serving.

4. Pour in the vegetable stock and cream, and add a dash of balsamic vinegar. Bring to a boil, then simmer 15-20 minutes.

5. Remove the bay leaf and then puree the soup, adding a little cornstarch to bind if necessary. Garnish with a dash of pumpkin seeds, pumpkin bread cubes, and a dash of pumpkinseed oil.

*Pumpkin bread in Austria is a hearty brown bread with pumpkin seeds and (I think!) a little bit of shredded pumpkin in the dough. It is absolutely nothing like the sweet loaves of American pumpkin bread, so do not use those for garnishing the soup.

The ratio of spicy to sweet peppers is to taste. The test batch that I made was with a 1:10 ratio (1 sweet pepper for every 10 spicy peppers).

And for the love of all that is good and pure, wear gloves when you do this.

Preparation:

1. Wash the peppers and remove the stem.

2. Process the peppers in a food processor or grinder.

3. Add 20 dag (7.1 oz) of salt per kilo (35 oz) of ground peppers.

4. Place in jars that have been washed and thoroughly dried.

The recipe that I found states that the final paste does not have to be canned because the salt will keep the peppers preserved. I think that when I make a big batch, however, I will err on the side of safety and process the filled jars to preserve them.